Posts tagged ‘sweets’
My dear hubby had to get there before 9am and was the first in line, about 15mins after it open the line grew to 20 people. These were quite good and a few were amazing (black currant is my fav) great balance of flavors not too sweet. However, I still give the edge to La Maison du Chocolate for imported macarons (though I may need to go back to Ladurée soon for some jams also). There are fewer flavors at La Maison but the ganache is unbeatable, there’s no line, and you can pick up some chocolates too. So if you are in the city and find the lines too long at Ladurée, head down to La Maison du Chocolat (there are two locations in Manhattan).
- 1/3 cup coconut oil or butter
1/2 cup sugar
- 2 eggs
- 2 tsp rose powder (optional)
- 1 tbsp rose water
- 1 tbsp honey
- 1 tsp almond extract
- 3/4 cup almond flour/meal
3/4 cup flour
1 tsp baking powder
pinch of salt
Cream together sugar and shortening, then incorporate one egg at a time till completely blended. Add in flavorings (rose powder, rose water, honey, almond extract) and almond flour, mix thoroughly. Then add flour and baking powder with the pinch of salt, mix till smooth. Preheat oven to 350º. Grease pans throughly. Try to under fill the molds, and you can get make 2 batches of the full sized madeleine pans or about 3 batches of minis. Bake for 18 min (for full sized pans, 13-15 for minis) till the top starts to turn golden brown. Cool for 5min before popping them out.
This is my new favorite brownie recipe, I came up with it while trying to use up some cans of condensed milk. It has a shiny crispy skin on top and dark moist center, and can be thrown together rather fast. Melting and mixing can be done in one bowl; so there’s less to clean up.
- 12oz chocolate chips
- 14oz can condensed milk
- 1/2 cup coconut oil (or butter or shortening)
- 2 eggs
- 1 tsp vanilla extract
- 1 3/4 cup flour
- pinch salt
- oil for pan
Preheat oven to 350°F. Melt chocolate, coconut oil(or butter or shortening) thoroughly in (a heatproof)mixing bowl over slow simmering pot of water. Take off heat, mix in condensed milk first, then eggs, and vanilla. Add rest of ingredients, mix till smooth (use an electric mixer or do it in a stand mixer bowl to begin with). Pour batter into an oiled 12x16in baking dish, spread evenly. Bake for 20-25mins depending on the material of the baking dish. The top should be dry and shiny, the center dark and moist.
So many moons ago, or so it seems, I made red velvet cupcakes. I now present you with white velvet butter cupcakes! I’ve been making the white velvet butter cake, but decided on cupcakes this time around. The cupcake recipe is from The Cake Bible, and the buttercream recipe is from Gale Gand, although I used hers only as a guide. I had to change it a bit to make it perfect for the cupcakes.
White Velvet Butter Cupcakes:
- 4 liquid oz. of egg whites (I’ve found that 3 large eggs cover it, but you might need a 4th depending on your egg)
- 1 c. milk (1/4th cup for now and 3/4th cups for later)
- 2 1/4 tsp. vanilla
- 3 c. sifted cake flour (please use cake flour and not all purpose, I promise it’s better that way)
- 1 1/2 c. sugar
- 1 tbsp. + 1 tsp. of baking powder
- 1/2 tsp. salt
- 12 tbsp. (1.5 sticks) unsalted butter softened
Preheat oven to 350F and fill cupcake trays with cupcake wrappers (I managed to make about 30 cupcakes with this recipe). In a medium bowl, combine egg whites, vanilla and 1/4 cup milk.
In a large mixing bowl, combine cake flour, sugar, baking powder and salt and mix together to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened. Increase to medium speed (high if using a hand mixer) for 1.5 minutes. Then add the egg, vanilla and milk mixture in three equal parts, beating for 20 seconds between additions.
Pour the batter into cupcake wrappers. Try to fill each wrapper with an equal amount of batter. I used a 1/4 cup measure and it yielded about 30 cupcakes, all about the same size. Each cupcake wrapper will be about 1/2-3/4 full. Bake cupcakes for 15-20 minutes. Do the toothpick test for “done-ness”. Let cupcakes cool completely before frosting!
Vanilla Buttercream Frosting:
- 2 1/2 to 3 c. confectioner’s sugar (aka powdered sugar)
- 1 c. (2 sticks) butter softened
- 4 to 5 tbsp. heavy whipping cream
- 1/2 tbsp. vanilla
In a mixer with the whisk attachment, mix together the butter and 1 c. of confectioner’s sugar and 2 tbsp. heavy whipping cream. Mix on med until mixture is blended n light. Add another cup of confectioner’s sugar and another cup of heavy whipping cream. Mix again until ingredients are combined and frosting is fluffy. On the last round, add 1/2 c. confectioner’s sugar and 2 tsp. vanilla. Mix again on med/high until frosting is light and fluffy. Taste your frosting. If it’s not sweet enough, add 1/2 c. confectioner’s sugar. If it’s not creamy enough, add another tbsp. of heavy whipping cream.
I added food coloring to my frosting, so I’ve got neon green, although they look more like pastel green and hot pink cupcakes. Colors and piping is what I’ll need to work on next ^__^
A bit of advice: If you’ve never tasted the white velvet butter cake/cupcake, I can tell you its flavor is already on the sweet side and does not need alot of added sweetness in it’s icing. If I could serve just the cupcake alone, I would, but it’s just not as pretty. hehe. Just keep that in mind when sweetening your buttercream.
Til next time!